I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. Will this work with a frozen Butterball turkey that already has a sodium solution injected in it, or will this cause it to be too salty? I know that Russ Parsons says a frozen bird works great but he doesn't address this issue of a frozen bird with an already injected sodium solution.